Eat Your Heart Out: Go Family-Style at Your Next Event

                                                                                                                                     Photo & Recipe: Buttermilk Mac 'N Cheese, Six-Course Dinner

                                                                                              Photo & Recipe: Rosemary Lamb Chop Popsicles & Mint Gremolata, KissMySpatula.com

                                                                                                                                                                          Photo: GreenWeddingShoes.com

                                                                                               Photo & Recipe: Homemade Blueberry Tart With Lemon Zest, CreatureComfortsBlog.com

Good food brings people together.

One of my favorite ways to break the ice at a party (for myself or a client) is to give guests the experience of "breaking bread" at the table--together. I find that infusing this more casual service (even at the most formal event) often erupts into full-fledged feasting and toasting at the tables.

Whether you choose to go full-on "family style" (at your next affair, or holiday meal)--or, you opt to combine traditional service with "family style" elements, give your nearest and dearest a chance to "pass the potatoes"--trust me, it's always an instant-conversation starter.

Prior to your guests' arrival, create a warm welcome by setting tables with bread baskets, multiple salads, charcuterie and artisanal cheese boards, and creme-topped shots of soup. Follow with either family-style proteins (loving these Rosemary Lamb Chop Popsicles with Mint Gremolata served on wood carving boards) or go with traditional entree service where guests order their protein, and then, when the plates arrive, have the servers place sides-to-share (think: Steakhouse). Bubbling cauldrens of Buttermilk Mac 'n Cheese, roasted root vegetables and steamed haricots verts, roasted brussel sprouts and chive-and-garlic smashed potatoes all scream "pass me"--don't they?!

If you're afraid to stray too far from the traditional, you can add the family-style touch with desserts: cookies, tarts, cakes, pies, pots du creme--and pots of coffee, to boot.

Ready for that midnight snack?

Food We Love: Springing Into Brunch Cuisine With Shiraz

So, the Valentine's Day Weddings with The Knot @ the Empire State Building are now a sweet memory...but  I am still dying over the food that was served by the uber-sophisticated, ultra-modern, super-meticulous Shiraz Events owned by Shai Tertner.  I also worked closely with events manager Michael Adasko who created a beautiful spin on the traditional spring brunch cocktail menu.

Here's a taste of what they served up! Plus some favorite tips from Chandelier Events on event food inspired by these innovative creations as seen in these beautiful images (all shot by one of our favs, Allan Zepeda). Oh, and Executive Chef Tessa Leibman's recipe for the most addictive, you'd-never-guess-they're-vegan Green Papaya Rolls ever!

Guests were greeted with fresh-poured water served with orange slices & rosemary.

(Obviously, the most elegant way you, too, can serve H2O!)

Shiraz dreamed up the French Toast Trio-- 

a passed version of their make-your-own french toast bar.

HEART BEET FRENCH TOAST

BEET JULIENNE, FENNEL, PEA SHOOT SLAW

GOAT CHEESE MOUSSE

FINES HERBES FRENCH TOAST

SMOKED SALMON, WATERCRESS CAVIAR

LIVING WATERCRESS

VANILLA BEAN FRENCH TOAST

CHAMPAGNE POACHED PEAR

PEAR CARAMEL REDUCTION, MINT LEAF

(Yes, French Toast-Three Ways is another idea you can serve up for a housewarming brunch, bridal or baby shower, or breakfast wedding reception--now that's chic!)

Quail Egg Sprinkled With Smoked Salt Resting on Frisee and Lardons Salad 

served on a Porcelain Spoon

(Sunny & Divine!)

Green Papaya Roll, House Pickles Carrots, Walnut Pate, 

Vietnamese Herbs, Lime Dressing 

(For some reason these kept mysteriously disappearing! 

Wink, wink. I loved them so much Tessa sent me the recipe ... see below).

Neroli Scented Ricotta Trifle

Broiled Grapefruit & Saffron Rock Candy

Shiraz's Green Papaya Roll with Pickled Carrots and Walnut Pate

Sent by Executive Chef, Tessa Liebman

This roll is great for vegans and anyone who enjoys healthy, South-East Asian inspired dishes. The walnut pate uses techniques popular in the raw food movement, making this extra energy-giving and healthy! It is also a great balance to heavier hors d’ouevres and perfect for spring and summer. 

Ingredients:

For the Roll:

1 green papaya (small, about 1.5 pounds)

1 medium sized carrot-julienne, about 2 inches long

¾ cup seasoned rice wine vinegar (I like Maruchan brand)

¼ cup water

1 tsp sugar

½ box of fresh pea shoots, trimmed to about 2 inches long (discard long stem or use in salads)

¼ cup cilantro leaves, picked off stem

½ cup mint leaves, picked off stem

1 cup walnut pate (see recipe below)

Walnut Pate:

 2 cups raw walnuts; soaked in water for between 2 and 12 hours (the longer you soak, the less acidic and more easily digested the nuts become) 

1 shallot, roughly chopped

1 Tablespoon freshly squeezed lime juice

1 ½ Tablespoons soy sauce

2 teaspoons agave syrup (light)

Sea salt and cayenne pepper to taste

1. Prepare the carrot pickles. Heat rice wine vinegar, water and sugar on the stovetop. Boil for one minute then allow to cool to about 150 degrees. Pour over julienned carrots and let cool to room temperature. Refrigerate when cooled. 
2. Peel, halve and seed the green papaya. Cut into rectangles of 2” x 3”. On a Japanese mandolin, slice into thin sheets (approx. the thickness of a nickel). 
3. Line up sheets on a cutting board and spread a thin layer of the walnut pate on each. Lay about 5 pickled carrots (drain liquid first), 3 pea shoots, 2 mint leaves and 2 cilantro leaves on each papaya slice. Roll up and secure with a small skewer or toothpick. 
4. If you need to store rolls (should be served as soon as made) for no more than a few hours (before party begins) wet and wring out a paper towel with water so it’s damp and drape on to of finished rolls. Refrigerate. 

Bon appetit!

Amy